Aussies Living Simply

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  • #407321
    drdread
    drdread
    Member

    plant in autumn, depending on latitude and variety!

    2 good references are the;

    http://www.garlicfarmsales.com.au

    http://www.filareefarm.com (ex book)

    #410286
    drdread
    drdread
    Member

    thank you tispsypixe and Huxter09 for a great laugh!!!!

    it’s a tropical plant, learn the attributes and you can’t go wrong!

    #411995
    drdread
    drdread
    Member

    when you feel like it!

    when it has just rained!

    observe nature – does she wait for a chart to tell her when to sow!

    #411879
    drdread
    drdread
    Member

    you’re certainly chosen the right user name and avatar!

    seed savers network will have much info re seed saving

    http://www.seedsavers.net

    also survivalists web sites is probably also a good try, there is one in oz, many in the US

    #411768
    drdread
    drdread
    Member

    old defunct chest freezers or frigs thown on their backs if you have the space

    the best!;)

    #398779
    drdread
    drdread
    Member

    brownie

    yes the sky is the limit!

    love your post!

    #402473
    drdread
    drdread
    Member

    if started in glass, look for bubbles in the sediment,

    if not there?

    ADD a few naturally dried sultanas/raisins, etc. NO OIL!

    you can tell by the bloom on the fruit ie dry and silvery,

    before laboratories, wine was made utilising the wild yeasts on the surface of the grape to ferment the sugars in the fruit, did they know that as we do know,

    SO, adding a few naturally dried grapes will supply the yeast!

    you will see the dried grapes rise to the surface due to gas in the fruit.

    the yeast Saccharomyces cerevisiae or variants, etc.(much info found on the internet) is the culprit, feeds on the sugars and the waste products are carbon dioxide and alcohol!

    as Bill Mollison states in his book Ferment and Human Nutrition, we have become slaves to the organism!

    fermentation is an ancient craft, easy to reproduce without technology!

    the key is to experiment!!!

    AND beware of dogma.

    if Africans can make miillet beer and kooris fermented native honey and solutions of nectar bearing flowers in water, the sky is the limit

    ;););)

    #387493
    drdread
    drdread
    Member

    well done chooken!

    i too use this method, killing is killing!

    slaughtering your own food is not a pleasant business

    we can do it by proxy from the supermarket or take responsibilty for be a carnivore/omnovore!

    the ethical question of factory farming will be challenged if we take responsibility for our own food

    #396523
    drdread
    drdread
    Member

    what variety?

    bottom leaves yellowing, lacking nitrogen, plants takes the elements they need from the lower leaves if not available from the growing medium

    keep up the water and feed soluble fertilizer to the potting mix? and foliar feed eg, seaweed soln or other concentrated organic liquid fertilizers at prescribed dilution

    #391166
    drdread
    drdread
    Member

    a good deterrent, along with the crumpled newspaper trick is to sprinkle ashes over the top of the plant, check by torchlight that it is earwigs

    ashes are great as a deterrent, experiment!

    #392646
    drdread
    drdread
    Member

    limited

    jams ok a layer of paraffin wax or for short term storage,wax paper if you can still get it

    pickles ok, i use clip lock jars for onions and beetroot, zuccs and cues, after the first month, these jars are opened and closed till the contents are gone, so coffee jars can suffice

    they are not suitable for pasteurization, which requires a vacuum seal!

    #392245
    drdread
    drdread
    Member

    and exceptionally good foundations to take the weight!!!

    sawcement another way to go, labour intensive, but less problems with foundations

    searching the net is the way to go

    mt ben idea is good if you are handy,:D

    factor in the cost for your proposal and barter for labour?

    #270011
    drdread
    drdread
    Member

    use the spent yeast for bread making, feed some flour to the yeast and watch it take off

    let grow for a few days and use some for your next bread

    you bread will be a barm bread,

    your bread wil have a wonderful flavour, if not a bit hoppy

    save some of the ferment for successions of breadmaking

    if the smell of the ferment goes sour – toss it

    research sourdough on the Internet to improve your knowledge

    #389539
    drdread
    drdread
    Member

    I have 6 Pekin Ducks, all female, they are constantly mounting one another!

    fecundity is a word that is applicable to DUCKS!

    hens can crow, it is mimicking, like some of the behaviour that is seen in other species – dominance behaviour? control? power?

    if one is honest with oneself and observes human behaviour, similarities will be noticed!

    we Homo sapiens – out of Africa – are the end result of 3.5 billion years of evolution

    all life is kin – DNA – Carl Sagan

    #390631
    drdread
    drdread
    Member

    Phaseolus vulgarus – includes dwarf, climbing, french, snap, stringless, green and dry beans

    some varieties better for eating green (or purple) some are best as dry beans; eg. ;)red kidney, mexican black, pinto(refried beans), borlotti, (soup) navy(baked beans),

    red kidney can be eaten young like snap beans, they may be a little tougher than the snap variety or left till the seed matures and the pod starts to brown and dry out then the seeds shelled and stored for later use as a dry bean,

    the beans etc at the local whole-food stores and even supermarkets can be used as seed source, a lot cheaper, check for useby date on packet

    😉

Viewing 15 posts - 1 through 15 (of 18 total)
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